326 fluffy flour Recipes

cake flour, baking powder, salt, unsalted butter, room temperature, sugar (try flavored or splenda using the anise), milk, egg whites , 1/2 cup, licorice (or good and plenty, soft, chewy drops, nonpareil jellies and soft panned licorice balls), egg whites , 1/3 cup, sugar, cream of tartar, salt, water, light corn syrup, vanilla extract, anise extract

cake flour, sugar, divided, egg whites, cream of tartar, salt, vanilla extract, fresh lemon juice, semisweet chocolate minichips, sugar, water, cream of tartar, salt, egg whites, vanilla extract, flaked sweetened coconut, toasted

unbleached all-purpose flour (10 oz), sugar, table salt, baking powder, baking soda, buttermilk, sour cream, eggs, unsalted butter, melted and cooled slightly, vegetable oil

shortening (preferably crisco butter flavor ), all-purpose flour, baking powder, salt, minced fresh parsley, snipped fresh herb (you may use chives, thyme, sage or whatever else you prefer,-or- 1 tsp dry herbs or herbes de p), milk

butter or margarine, softened, granulated sugar, light brown sugar , firmly packed, eggs, all-purpose flour, baking powder, baking soda, salt, milk, vanilla extract, grease and flour three nine-inch round cake pans and preheat oven to 350of. cream the butter or margarine with both granulated sugar and light brown sugar until very light and fluffy, then add the eggs, 1 at a time, beating well after each addition. sift the flour with the baking powder, baking soda and salt and add to the batter alternately with the milk, beginning and ending with the dry mixture. stir in the vanilla extract. divide batter evenly among the prepared pans and bake in the center of the preheated oven for twenty-five to thirty minutes or until a wooden pick inserted in the center of the layers comes out clean. cool layers in their pans over a rack for ten minutes, then loosen and turn out layers directly onto racks for cooling. cool layers thoroughly before icing (recipe follows). recipe yields a nine-inch, three-layer cake.

pumpkin pecan rum cake, chopped pecans, all-purpose flour, pumpkin pie spice, baking soda, salt, butter or margarine, softened, brown sugar, granulated sugar, eggs, pure pumpkin, vanilla extract, rum butter glaze (recipe below ), preheat oven to 325o f. grease 12-cup bundt pan. sprinkle nuts over bottom., combine flour , pumpkin pie spice, baking soda and salt in medium bowl. beat butter,brown sugar and granulated sugar in large mixer bowl until light and fluffy. add eggs; beat well. add pumpkin and vanilla extract; beat well. add flour mixture to pumpkin mixture, 1/3 at a time, mixing well after each addition. spoon batter into prepared pan., bake for 60 to 70 minutes or until wooden pick inserted in cake comes out clean. cool 10 minutes. make holes in cake with long pick; pour half of glaze over cake. let stand 5 minutes and invert onto plate. make holes in top of cake; pour remaining glaze over cake. cool. garnish as desired., rum butter glaze, melt 1/4 cup butter or margarine in small saucepan; stir in 1/2 cup granulated sugar and 2 tbsp water. bring to a boil. remove from heat; stir in 2 to 3 tbsp dark rum or 1 tsp rum extract.

chicken liver, cut in half & washed & patted dry, butter or 3 tbsp margarine, fresh mushrooms, sliced thin, onion, thinly sliced, celery, finely chopped (optional), flour, flour, chicken broth or 1 cup vegetable broth or 1 cup beef broth, salt, fresh coarse ground black pepper , to taste, sherry wine, good quality, fresh parsley, chopped, worcestershire sauce, chopped fresh parsley leaves, garnish, cooked bacon (crispy & crumbled ), white rice (fluffy, sprinkled with bacon) or basmati rice (sprinkled with parsley) or buttered broad egg noodle (with peas)

butter or margarine, softened, sugar, eggs, vanilla extract, all-purpose flour, cocoa or hershey s special dark, baking soda, salt, water, buttercream frosting or fluffy peanut butter frosting(recipes follow, buttercream frosting, butter or margarine, softened, powdered sugar, cocoa or hershey s special dark, milk, vanilla extract, beat butter in medium bowl. add powdered sugar and cocoa alternately with milk; beat to spreading consistency (additional milk may be needed). stir in vanilla. about 2 cups frosting, fluffy peanut butter frosting, milk, all-purpose flour, sugar, creamy peanut butter, shortening, vanilla extract, salt, gradually stir milk into flour in small saucepan. cook over low heat , stirring constantly, until very thick. transfer to medium bowl; press plastic wrap directly on surface. cool to room temperature, about 1/2 hour., add sugar , peanut butter, shortening, vanilla and salt. beat on high speed of mixer until frosting becomes fluffy and sugar is completely dissolved. about 3 cups frosting

key lime-glazed cream cheese lb cake, serves 12 servings; 1 large cake or 6 small loaves, butter, softened, cream cheese, softened, sugar, eggs, cake flour , sifted twice, salt, vanilla extract, almond extract, preheat the oven to 325 degrees. grease and flour a 10-inch bundt pan., beat the butter and cream cheese with an electric mixer until well combined. add the sugar. mix for 7 minutes, until fluffy. add the eggs, 1 at a time, beating after each until blended. gradually add the flour, beating after each addition, until all is added and combined. add the salt, vanilla, and almond extract. mix again., pour into the prepared pan. hit the pan gently on the counter about five times to help settle the batter and remove any air pockets. bake for about 11/2 hours. the cake is done when it pulls away from the sides of the pan and a toothpick inserted comes out clean., make in mini loaf pans , you can get 6 loaves from 1 recipe. pour a little over 1 cup of batter into each prepared pan. cook for about 1 hour if in the loaf pans., oven and let cool in the pan for about 15 minutes. invert the cake onto a wire rack and let cool completely before putting it on a cake plate or wrapping in aluminum foil for delivery.

cake, butter, flour, unsweetened chocolate, unsalted butter, softened, sugar, eggs, separated, salt, all-purpose flour, preheat the oven to 350 degrees. butter and flour an inch jellyroll pan. tap the edge of the pan on a table to knock out the excess flour. melt the chocolate over low heat in a heavy 1-quart saucepan or in the top of a double boiler placed over simmering water. set the chocolate aside to cool to lukewarm. cream the unsalted butter and 1/4 cup of sugar by beating them against the side of a mixing bowl with a wooden spoon, continuing to beat until the mixture is light and fluffy. add the melted chocolate and beat in the egg yolks, 1 at a time., beat the egg whites and a pinch of salt in another mixing bowl, preferably of unlined copper, with a wire whisk or rotary beater, add the remaining 1/4 cup of sugar and beat until the whites form stiff, unwavering peaks. with a rubber spatula, stir about 1/3 of the whites into the chocolate base, then pour the chocolate mixture over the rest of the whites. sprinkle the flour lightly on top. gently fold the flour into the mixture until no white streaks are visible., pour the batter into the prepared jellyroll pan , spreading it evenly with a rubber spatula. bake in the middle of the oven for 15 to 18 minutes, or until the cake shrinks slightly away from the sides of the pan and a knife inserted in the middle comes out clean. remove the cake from the oven, loosen it from the pan by running a sharp knife around the sides, and turn it out on a rack to cool.

soft butter, sugar, eggs, vanilla, cake flour, baking powder, salt, milk, sugar, water, cream of tartar, egg whites, marshmallows, vanilla, flaked coconut

whole wheat flour, ground flax seeds, vital gluten (or oat bran or wheat bran, your choice), baking powder, salt, sugar (i use 6-8 drops liquid stevia), milk (i use soy ), eggs (i use ener-g egg replacer for 3 ), unsweetened applesauce, vanilla, pureed fruit (fresh or frozen. if it is frozen fruit with syrup, use less or your batter will be too runny)

unsweetened chocolate, cake flour, unsweetened cocoa powder, baking powder, baking soda, salt, vegetable oil, unsalted butter, granulated sugar, egg, egg whites, room temperature coffee, vanilla extract, plain yogurt, plain yogurt, egg whites, unsweetened chocolate, light corn syrup, granulated sugar, salt, vanilla extract, instant coffee powder, water, powdered sugar, unsweetened cocoa powder

sugar, white shortening, eggs, all-purpose flour, baking soda, salt, buttermilk, almond extract, vanilla, poppy seed (can use more ), sliced almonds (optional), butter, softened, cream cheese, softened, vanilla, cream , unwhipped, sugar, cool whip frozen whipped topping, thawed

all-purpose flour, fine sea salt, baking soda, ground ginger, ground cinnamon, freshly ground nutmeg, unsalted butter, softened, vegetable oil, light brown muscovado sugar, dark brown muscovado sugar, egg, grated fresh ginger, molasses, buttermilk, diced crystallized ginger, egg whites, at room temperature, lemon juice, cold water, pure cane sugar, grated zest of 1 lemon, cream of tartar, salt, pure vanilla extract, lemon curd , recipe follows, or prepared cold, molasses, fresh lemon juice, granulated sugar, salt, egg yolks, egg, unsalted butter, cut into 1/2-inch cubes, grated zest of 1 lemon

chimicheese cake, flour tortilla shells , 6 1/2 diameter, cream cheese, at room temperature, sugar, flour, eggs, beaten, vanilla, cooked apples, very well drained, almond toffee bits, cinnamon sugar (1/2 cup sugar and 3 tbsp. ground cinnamon, mixed well), vanilla ice cream, caramel topping, beat cream cheese until fluffy ; add sugar and eggs, beat again. add vanilla and mix well. fold toffee bits and apple pieces in cheese mixture. on tortilla shell place a serving in the middle, about 2 1/2 inches from the side of shell. tuck sides in slightly and roll shell to seal the filling and hold in the cream cheese. when shells have been stuffed and rolled, place in refrigerator; chill to set filling. in deep fryer heat vegetable oil. when ready, place chimicheesecake and fry until slightly golden while carefully turning on each side. remove from oil and drain. heat oven to 350f and place chimicheesecake on cookie sheet and bake for 20 - 25 minutes. remove from oven and liberally sprinkle with cinnamon sugar. serve cheesecakes slightly warm with vanilla ice cream and caramel topping.

all-purpose flour, polenta , fine grind, baking powder, salt, sweet unsalted butter (1 1/2 sticks), sugar, almond paste, vanilla extract, almond extract, eggs, separated, heavy cream, powdered sugar , for serving, preheat oven to 375 degrees f., butter and lightly flour the insides of a 10-inch round cake pan., sift together the flour , polenta, baking powder and salt. set aside., in a mixer , on medium speed, cream the butter until light and fluffy. add 1 cup of the sugar and beat until pale and fluffy add almond paste and beat again. blend in vanilla and almond extracts, then beat in the egg yolks, 1 at a time, being sure that each is mixed in before the next is added. alternately, beat in small amounts of the sifted dry ingredients and the cream to the butter mixture, beginning and ending with dry ingredients., in a clean mixer , beat egg whites until opaque, then add remaining 1/4 cup sugar and beat until whites form soft peaks. fold into batter gently but thoroughly. pour the batter into the cake pan. bake on the middle shelf of the oven for about 60 minutes, or until a tester inserted in the center comes out clean. (do not test or move the cakes before they have baked for at least 45 minutes since they are delicate and may fall.), allow the cake to cool and when cooled remove from the pan and dust the top with powdered sugar. cut into eighths or tenths., serve this cake with summer fruits-peaches, nectarines, apricots, berries-tossed with a little sugar, freshly squeezed lemon juice and a pinch of gray salt.

macaroni grill reese s peanut butter cake, unsalted butter, creamy style peanut butter, brown sugar, eggs, all purpose flour, baking powder, salt, milk, vanilla, peanut butter filling, cream cheese, softened, creamy style peanut butter, chocolate glaze, water, unsalted butter, cocoa, powdered sugar, vanilla, preheat oven to 350 degrees. grease and flour 2 9 cake pans., in large mixing bowl, cream butter and peanut butter until light and fluffy. add brown sugar. mix to blend. add eggs, 1 at a time, mixing well after each addition., in small bowl, combine flour , baking powder and salt. add flour mixture to butter and peanut butter mixture alternately with milk, beginning and ending with flour mixture. add vanilla., pour batter into pans. bake until cake tests done , about 45 minutes. cool on wire rack to room temperature before frosting the cake., spread half of peanut butter filling over tops of each cake. chill ., spread half of warm chocolate glaze over peanut butter topping on each cake , using metal spatula dipped in hot water. as glaze cools, it will thicken., peanut butter filling : cream ingredients together until light and fluffy., chocolate glaze : place water and butter in small saucepan. bring to boil. add cocoa, sugar and vanilla to water mixture. mix until smooth.